Dice and prepare your vegetables keeping them separate. You will be adding them at different times in the cooking process. Make sure to peel and slice the garlic clove.
In a large nonstick skillet heat oil (2 Tbsps.) over medium high heat.
Add the diced zucchini and cook until it starts to brown, then lower heat to medium.
Stir in the diced onions and cook for 30-60 seconds., then add the sliced garlic and diced jalapeno. Stir to combine, lower heat and cook for 3-4 minutes.
Rinse the black beans under cold water in a strainer. Then add them to the pan, stir to combine the ingredients.
Place the ground cumin, chili powder, kosher salt, and black pepper into the skillet and stir to coat the ingredients with the seasoning.
Cook on medium-low heat for 2-3 minutes, add the fresh cilantro, stir to combine then remove the pan from the heat and set it aside.
In the large skillet heat 1 Tbsp. of oil over medium heat for 30-60- seconds. Place one tortilla in the pan.
Scoop ½ of the zucchini mixture onto the tortilla. Sprinkle ½ of the cheeses over the zucchini mixture and place the second tortilla over the cheese and zucchini mixture. Use the palm of your hand to push the tortilla down.
Using a spatula carefully flip the quesadilla and cook the second side until its golden brown on both sides.
Remove the quesadilla from the pan onto a cutting board. Repeat the process making 1 more whole quesadilla with the remaining zucchini mixture and cheese.
Cut each quesadilla into 4-6 pieces and garnish them with thin slices of green onions and lime wedges.
